Fully Loaded Potato Salad

Mis' Kitchen

"This is not your typical potato salad. Goes fast at gatherings.Tastes just as good on the first day as it does the second, and vice versa. Enjoy!"
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1 h servings
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Original recipe yields 12 servings

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  1. Bring large pot of water to a boil over high heat. Add potatoes slowly to keep water boiling. Cover pot with lid, turn heat down to med-high. Boil for 20 minutes. Drain and set aside to cool.
  2. In the meantime, cook bacon until crispy. Drain on paper towels, crumble when cool, set aside.
  3. In a very large bowl, mix sour cream, mayonnaise, and ranch mix together. Add onions, 1 1/3 cups cheese, and bacon, reserving a handful for topping.
  4. Cut potatoes into bite size cubes. Stir into Ranch mixture to coat. Top with remaining cheese and bacon. Refrigerate for 30 minutes before serving.


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